Avocado, Black Bean and Corn Salad with Lime-Cumin Vinaigrette

Salad

black beans, drained and rinsed

medium ripe tomato, diced (Roma or vine-ripened)

medium ripe avocado, peeled and diced for garnishing

frozen corn (I rinse it straight from the freezer and add it; I don’t cook it)

Vinaigrette 

to 4 tablespoons lime juice

to 3 tablespoons honey (agave or maple syrup may be substituted and should to keep salad vegan)

to 3 tablespoons olive oil

cumin

salt, or to taste

black pepper, or to taste